Individual Meringue Shells
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 3/4 cup sugar
1. Heat oven to 275°. Line cookie sheet with parchment paper.
2. Beat egg white and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat).
3. Drop meringue by 1/3 cupfuls onto parchment. Shape into circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 ½ hours. Finish cooling at room temperature.
4. Fill cooled baked meringues with vanilla ice cream, vanilla pudding or whipped cream; top with fresh sliced strawberries, blueberries, raspberries, blackberries or a combination of all four.
Recipe courtesy of The Betty Crocker New Cookbook.